Singapore noodles with shrimp and egg
Ready in 20 min1 serving
552kcal · per serving
Protein39.5 g
Carbs54.2 g
Fat18 g
Ingredients
- 200 g Rice noodles, cooked
- 50 g Whole egg
- 10 g Sunflower oil
- 40 g Onion
- 60 g Red bell pepper
- 50 g Snow peas
- 50 g Bean sprouts
- 3 g Curry powder
- 130 g Shrimp, cooked
- 15 g Soy sauce
Steps
- Soak the rice noodles in hot water and drain. Cook the beaten egg as a thin omelette and slice it.
- Stir-fry the onion, pepper and snow peas in the oil in a wok for 3 min, then add the curry powder.
- Add the noodles, shrimp, bean sprouts and soy sauce, toss for 3 min and fold in the omelette.
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